The importance of coffee packages
Packaging: an aspect that is always underestimated when it comes to coffee.
They seem trivial, but the packaging is just as important as its content!
Based on their characteristics, we will obtain a coffee of more or less quality.
Don’t you believe it?
Let's find out together why packaging is so important!
The packaging is important because it is they that allow us to extend the shelf life, i.e. the expiration date, of the coffee.
Coffee, especially roasted coffee, is very susceptible to environmental conditions. In particular, it has four main enemies:
These four elements have the power to completely ruin our coffee, making it sometimes rancid in the cup, or moldy and watered down, therefore without fragrances or intensity.
An excellent package must therefore be able to protect the coffee from all its enemies and at the same time allow it “breathe”. We will return to this last point shortly.
So what should an ideal coffee package look like?
- Not transparent, to repair the beans or ground from the light;
- Hermetically sealed, so that oxygen has no way of coming into contact with what we want to protect;
- Stored in a dry place, with dry air and never too hot.
At this point, however, we must also consider another aspect: the packaging must also be designed for storage.
In this sense, it must therefore have the most compact measures possible, to allow optimization of the space in the warehouse, but also to optimize the space at the bar or in the home of the final consumer.
Furthermore, packaging with a well thought out space and volume allows you to optimize both storage costs and transport costs and consequently also reduce pollution and waste materials.
At this point, including the importance of packaging, let's analyze Ernani's packaging specifically!
Below I show you in the picture both the 1 kg packs and the 250 gr packs:
As you can see they are different from each other, but think exactly the same way.
Both have a beautiful intense and bright yellow as external color, which has a dual function:
- Communicate: essential to make the customer understand immediately which coffee you are talking about and who produced and sold it;
- Protect the coffee from light: the coffee is not hit by direct sunlight.
Along with this, there is also the label: fundamental!
In fact, in them we insert all the information necessary by law, such as VAT number and C.F. manufacturer's address, batch, expiry date, weight and so on.
But not only!
For us it is also important to share information about the world of coffee and our modus operandi, to be able to transmit passion and knowledge to everyone.
- That's why we add a short description to the name of the coffee, because every coffee is different!
- We list all the single origins present within the blend;
- We explain the Medium Roast;
- We remind you where you can communicate with us and find out more, namely on our website caffeernani.com, facebook, instagram, linkedin and youtube.
Last step: the one-way valve and the controlled nitrogen atmosphere.
As you can see for yourself from the photos, there is a small one-way valve on our packaging.
It seems trivial, but it is a very important and technologically advanced element.
In fact, it prevents oxygen from coming into contact with coffee, thus excluding oxidation. It therefore performs the same function as the hermetically sealed vacuum, that is, it isolates the coffee from the external environment.
But it is a step forward to vacuum packing, as at the same time it allows the coffee to continue degasing.
What does it mean?
Once roasted coffee produces gas, especially carbon dioxide. In fact, immediately after roasting it is not consumable, as we would have hints of extreme freshness and herbaceous aromas in the cup.
This is why it is essential to let it rest in the silos, before packing it.
After the degassing time in the silos, the coffee is packaged, continuing to produce gas, but to a much lesser extent. With our one-way valve these gases can escape, without however letting the outside air in.
Finally, in combination with the valve we find the controlled nitrogen atmosphere, another step forward compared to the vacuum.
Another curiosity that you may not yet know is that coffee loses its aromatic intensity very easily, especially if ground. In fact, after about 15 minutes from grinding, the coffee loses 60% of its aromas.
So do you understand how it is of fundamental importance to place the ground coffee in an environment suitable for its conservation?
Food nitrogen is in fact an odorless and tasteless gas, very useful for keeping all the aromatic characteristics of coffee intact.
In summary: the packaging is just as important as its content!
If you make a mistake in designing a package, the coffee can never be of high quality, as it is badly stored!
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